These smaller, crispy rolls are perfect to enjoy after they’ve cooled a bit. The spiciness depends on the salsa you choose, making them a fun treat for those who enjoy a bit of heat.
These soft and savory bread rolls are amazing eaten plain or served alongside a nice bowl of soup or a heaping plate of fresh salad. They’re also perfect for burgers or sandwiches.
1½cups180 g white whole wheat or regular whole wheat flour, divided
1½teaspoonsfine sea salt
¾cup165 g Parsley Pesto Spread (page 81)
2tablespoons30 ml canola oil, plus ½ teaspoon, to coat bowl
Instructies
In a medium-size bowl, combine the water, agave, and yeast.
Let stand for about 10 minutes, until the mixture foams and bubbles up.
If it doesn’t, your yeast may not be fresh, and you should start over.
In a large mixing bowl, combine 1¼ cups (150 g) of the bread flour, 1¼ cups (150 g) of the whole wheat flour, and the salt.
Stir the pesto spread and 2 tablespoons (30 ml) oil into the yeast mixture.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil.
Turn the dough in the bowl to coat it with oil.
Cover and let rise for 90 minutes, or until doubled in size.
Punch down the dough and divide it into 6 equal portions.
Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls make an excellent pairing with soups, salads, or even as a base for delicious vegan sandwiches. Try them with a drizzle of balsamic vinegar and olive oil.
Wine Advice:
Pair with a light white wine, such as a Pinot Grigio, or a crisp Sauvignon Blanc to complement the herbal pesto flavors.
Especially suited to serve with savory foods, such as chili, these rolls have a wonderful texture, and the dough is so fun to play with that you might find yourself reluctant to stop kneading it. Don’t say we didn’t warn you!
2cups240 g white whole wheat or regular whole wheat flour
1cup120 g bread flour
1teaspoonfine sea salt
1tablespoon6 g ground cumin
½teaspoonground ginger
¼teaspooncayenne pepper
¼cup64 g crunchy natural peanut butter
½teaspooncanola oilto coat bowl
Instructies
In a medium-size bowl, combine the water, molasses, and yeast.
Let stand for about 10 minutes, until the mixture foams and bubbles up.
If it doesn’t, your yeast may not be fresh, and you should start over.
In a large mixing bowl, combine the flours, salt, cumin, ginger, and cayenne.
Add the peanut butter to the water and yeast mixture.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil.
Turn the dough in the bowl to coat it with oil.
Cover and let rise for 90 minutes, or until doubled in size.
Punch down the dough and divide it into 6 equal portions.
Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls pair perfectly with chili, curries, or a hearty stew. Try serving them with a side of vegan butter or a savory dip.
Wine Advice:
For a delightful pairing, serve with a medium-bodied red wine like Zinfandel or a spicy Shiraz to complement the cumin and cayenne flavors.
½cup50 g chopped Mexican onion or scallion, white and pale green parts
¾cup180 ml water, heated to 100°F (38°C)
½teaspoonfine sea salt
1teaspoonraw sugar
2cups280 g white whole wheat or regular whole wheat flour, divided
1½teaspoonsbread machine yeast
½teaspooncanola oilto coat the bowl
¼cup60 ml warm water, for brushing top
Coarse sea saltfor sprinkling
Instructies
In a small saucepan over medium heat, melt the nondairy butter.
Add the caraway seeds and chopped onion, and cook for 5 minutes, until the onions are tender.
Combine the butter and onion mixture with the hot water in a small bowl.
In a large mixing bowl, combine the salt, sugar, 2 cups (240 g) of the flour, and yeast.
Stir the wet ingredients into the dry mixture.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1 cup (40 g) of flour a little at a time if the dough is too wet.
Shape into a ball.
Lightly coat a large bowl with oil.
Turn the dough in the bowl to coat it with oil, cover, and let rise for 90 minutes, or until doubled in size.
Prepare two pieces of parchment paper or silicone baking mats (such as Silpat).
Punch down the dough and flatten it onto a piece of parchment paper into a rectangle approximately 14 × 12 inches (36 × 30 cm) and ¼ inch (6 mm) thick.
Cut the dough lengthwise into six 14 × 2-inch (36 × 5-cm) strips with a plastic knife.
Roll each strip into a loose roll, like cinnamon rolls.
Place each rolled strip on the second piece of parchment paper.
Brush with warm water and sprinkle with coarse salt.
Transfer the parchment paper to a baking sheet.
Loosely cover with plastic wrap and let the rolls rise for 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake for 16 minutes, or until the rolls sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these rolls warm with a side of olive oil for dipping or a vegan spread. Perfect for pairing with soups, stews, or salads.
Wine Advice:
Pair with a light red wine like Pinot Noir or a crisp white wine such as Chardonnay to balance the rich, savory flavors of the rolls.
Wonderful to use for sandwiches, or simply toasted and lathered with nondairy butter and jam, this slightly orange-colored bread is sure to be an all-around crowd-pleaser.
1cup235 ml soy or other nondairy milk or water, heated to 100°F (38°C)
Nonstick cooking spray
1teaspoonfine sea salt
1tablespoon5 g unsweetened cocoa powder
1½cups180 g white whole wheat or regular whole wheat flour
2teaspoonsbread machine yeast
Instructies
In a medium bowl, combine the heated nondairy milk or water, 2 tablespoons (30 ml) canola oil, molasses, chili powder, cumin, cocoa powder, cayenne, crushed chile peppers, and cinnamon.
In a large bowl, combine the bread flour, whole wheat flour, salt, and yeast.
Stir the wet ingredients into the dry ingredients until combined.
Transfer the dough to a lightly floured surface.
Knead the dough for 8 to 10 minutes, adding more flour as needed, until smooth and pliable.
Shape the dough into a ball.
Lightly coat a large bowl with the remaining ½ teaspoon canola oil and turn the dough to coat.
Cover the bowl tightly with plastic wrap and let the dough rise for 60 to 90 minutes, or until doubled.
Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
Punch down the risen dough and press it into the prepared loaf pan.
Loosely cover the pan with plastic wrap and let the dough rise for another 60 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap from the loaf pan.
Bake the bread for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Slice and serve warm with nondairy butter, nut butter, or alongside a bowl of chili.
Wine Advice:
(Leave blank – bread is generally not paired with wine, however if served with chili a Merlot, or other medium bodied red would be appropriate)
